I love any form of curry and I LOOOOVEEE Naan bread. So last night I knew I was going to be making Butter Chicken and I thought “let me attempt making Naan.” Well, I am soo happy that I did. It’s not quite the same as the Naan you get at Indian restaurants but I found the recipe scribbled in my Matric CookBook and it was so easy that I had to try it. Completely delish and worth the tiny bit of effort.Oh, the recipe i use makes A LOT of Butter Chicken so I usually only make it when we have guests or I just have it for lunch the next day. It might actually even be better the next day!
2kg (4.41 pounds) Chicken Breasts, cut into bite-sized chunks
200ml (6.76 fluid ounces) Plain yoghurt
2 Red Chillies
2 Bay Leaves
1/2 tsp Groung Cloves
1/2 tsp Ground Cinnamon
2tsp Garam Masala
2 Cardamom Pods
Thumb size piece Ginger, grated and chopped roughly
6 Garlic Cloves
6 tomatoes, peeled (or 1 400g (14.11 ounces) tin of chopped tomatoes)
Small tin Tomato paste
1 tsp Salt
2 tsp Sugar
1 tbsn Vinegar
100g (3.53 ounces) Butter
2 large onions, sliced
100ml (3.38 fluid ounces) Cream
- In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
- Melt the butter in a large, hot pot and fry the onions until soft and golden.
- Add the Chicken and all the marinade and allow to come to the boil. Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
- Add the cream and check the seasoning.
- Serve with Jasmine Rice and Naan Bread.
For the Naan:
4 cups flour
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup milk
5 tbsn Melted Butter
- Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on)
- Sift the flour, salt and baking powder into a large bowl.
- Mix the sugar, milk, egg and 2 tbsn of the oil together.
- Make a well in the centre of the flour mix and add the fluids.
- Mix well and then turn onto a floured surface and knead well.
- Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
- Place back into the bowl, cover and leave to rest for 2-3 hours.
- Divide into 8 balls, roll and shape into oval shape with palms of hands.
- Bake until puffed and brown.
- Brush with melted butter the moment it comes out of the oven.